Chicken Asparagus Casserole Recipe -
Chicken Asparagus Casserole Recipe

Chicken Asparagus Casserole

Recipe by  

"I made this one night intending to make a broccoli and chicken casserole and then realized Boyfriend forget to buy broccoli. It turned out wonderfully, though. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 1 8x8-inch casserole Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a rolling boil. Stir in egg noodles and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still slightly firm, about 5 minutes. Drain well.
  3. Sprinkle both sides of chicken breasts with salt and seasoned salt.
  4. Heat vegetable oil in a large skillet over medium heat and cook chicken breast halves in the hot oil until browned and no longer pink in the middle, 5 to 8 minutes per side. Set chicken breasts aside.
  5. Mix cream of mushroom and cream of chicken soups, Cheddar cheese, mushrooms, and garlic in a large bowl.
  6. Spread noodles in an even layer into the bottom of an 8x8-inch baking dish.
  7. Arrange asparagus spears in a layer over the noodles.
  8. Dice chicken breasts and spread over the asparagus spears.
  9. Pour soup mixture over the asparagus.
  10. Sprinkle cracker crumbs evenly over the casserole; drizzle melted butter over the crumbs.
  11. Cover the dish and bake in the preheated oven for 15 minutes.
  12. Remove the cover and bake until the casserole is bubbling and the crumbs are browned, about 15 more minutes. Allow to stand 10 minutes before serving.
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Reviews More Reviews

Mar 04, 2012

My husband generally cringes at casseroles and absolutely loved this recipe. Instead of canned cream of chicken soup, I made homemade...and added some celery salt. I sauteed the chicken in minced garlic and used fresh cooked asparagus instead of canned. I also doubled the amount of cream soup as not to have it dry out. Delicious!!

Mar 01, 2012

Everyone loved it! Substituted cream of celery soup and celery instead of mushrooms.And used fresh steamed asparagus. Will be making this one again!

May 27, 2014

My husband and I both thought this was delicious. Our only change was to use fresh asparagus because it was in season. Loved this and will be making this again! Thank you for sharing!

Apr 08, 2014

I had a pound of asparagus, some broccoli and cooked chicken breast I had to use up. I found this recipe and used cream of chicken and cream of celery with about a half a cup of sour cream. It turned out very tasty and creamy. I will certainly make this again.

Mar 14, 2014

I was looking for a way to repurpose some homemade chicken noodle soup. This was perfect! Because I was starting w/precooked noodles & chicken, my prep was a little different. I cut up my asparagus & sauteed it in a pan w/onions, mushrooms, red peppers, butter, & garlic. Added the soups, followed by the noodles & chicken. I tasted it before deciding to go ahead & add the cheese. This was super creamy...maybe a little too creamy for us but my ratio could've been off using the leftovers. I'd like to try it w/a different cheese also, altho the cheddar was good! Eating leftovers for breakfast as I rate it & they're even better than lastnights dinner :)


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  • Calories
  • 504 kcal
  • 25%
  • Carbohydrates
  • 41 g
  • 13%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 26.9 g
  • 41%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 24.2 g
  • 48%
  • Sodium
  • 1881 mg
  • 75%

* Percent Daily Values are based on a 2,000 calorie diet.

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